I inherited some South African recipes from cousins in Johannesburg. This is a classic. Very unusual and tasty. Edited to add: I do not purport to the recipe's authenticity, that is not for me to say, nor was it my intent on posting this recipe. I have merely had the pleasure of trying it at the home of a South African, and made it myself several times, and we much enjoy it. I suppose that there are countless variations on a theme. This is just one of them.
- Ready In:
- 1hr 20mins
- 3 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 lbs ground lamb
- 3 teaspoons curry powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup chopped tomato
- 1⁄2 cup chopped blanched almond
- 2 tablespoons apricot jam
- 2 cups whipping cream
- 3 large eggs
- 2 large egg yolks
- 1 tablespoon brandy
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- buttered rice
- For lamb: Preheat oven to 350 degrees F.
- Melt butter in large skillet over medium heat.
- Add onion and garlic.
- Saute until translucent, about 7 minutes.
- Add lamb, curry powder and spices.
- Cook 5 minutes, stirring frequently.
- Add tomato, almonds and jam.
- Continue until lamb is cooked, stirring occasionally, about 7 minutes more.
- Drain off fat.
- Transfer lamb to 2-quart soufflé dish.
- For custard: Whisk all ingredients together in medium bowl.
- Pour over lamb.
- Bake until custard sets, about 50 minutes.
- Serve immediately.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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Quite tasty. The ommission of bread makes for a good lower-carb option. I beat the egg whites stiff and added yokes, beat more. Ommitted almonds and preserves, 1st because I didn't have them, 2nd because I was not sure how preserves would taste--yes, pure fear... Otherwise everything the same. The result was a fluffy, delicious concoction. My husband especially LOVED it. I believe you could add different veggies to this recipe, without detracting its original flavor. Evelyn, l ike in SA, in Brazil we also have many variations of the same recipe (regional) and nobody claims to own the "correct" one! I really appreciate you sharing your cousin's recipe and am looking forward to try others you may post.
Having had some bad experiences with lamb (countless years ago!) I've usually kept away from lamb recipes, but this one intrigued me, so . . . Followed the ingredients right down the ling & the directions, too (In the custard I DID use an apricot brandy, 'cause that's what I have on hand!), & this gave me a surprisingly WONDERFUL TASTE EXPERIENCE ~ MOST ENJOYABLE! Thanks for inticing me with your recipe! [Made & reviewed while touring Africa on the Zaar World Tour 4]
We enjoyed this recipe, but I had a few problems with it. It was a little too spicy for us, and I think we would have liked it better without the brandy in the topping. Also, I cooked it for 1 1/4 hours and the topping still wasn't quite done. We served it over rice. Made for ZWT, please see my rating system as I rate tougher than most.
Dear Evelyn -- I made bobotie again the other night, (my own recipe) and OF COURSE it contains tomatoes, which are fried with the spices: I deeply apologise for my thoughtless comments of before. Your spices are also just right. The only missing ingredient in the lamb are 2 slices of bread, soaked in milk, then crumbled into the meat mixture. The trad. topping is just eggs, milk, nutmeg and turmeric. But your variation-on-a- theme sounds great and will taste splendid, if a little rich! Like the little brandy in the topping -- must try that.